U.S. patent application number 14/437845 was filed with the patent office on 2015-12-03 for fish processing method.
The applicant listed for this patent is Takashi OHKUBO. Invention is credited to Takashi OHKUBO.
Application Number | 20150344379 14/437845 |
Document ID | / |
Family ID | 50544336 |
Filed Date | 2015-12-03 |
United States Patent
Application |
20150344379 |
Kind Code |
A1 |
OHKUBO; Takashi |
December 3, 2015 |
FISH PROCESSING METHOD
Abstract
A fish processing method includes a salting step of putting salt
on fish parts on a plate and leaving the fish parts with salt on
the plate; and a drying step of hanging or placing the fish parts
with salt on a net without exposing directly to sunlight and
placing the fish parts so that oil is dripped from the fish parts
with salt and evaporates right below the fish parts to surround the
fish parts.
Inventors: |
OHKUBO; Takashi; (Saga,
JP) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
OHKUBO; Takashi |
Saga |
|
JP |
|
|
Family ID: |
50544336 |
Appl. No.: |
14/437845 |
Filed: |
April 15, 2013 |
PCT Filed: |
April 15, 2013 |
PCT NO: |
PCT/JP2013/061208 |
371 Date: |
July 22, 2015 |
Current U.S.
Class: |
71/16 |
Current CPC
Class: |
A23L 17/00 20160801;
Y02A 40/945 20180101; C05F 1/002 20130101; A23K 10/26 20160501;
C05B 17/00 20130101; A22C 25/00 20130101; C05B 7/00 20130101; Y02A
40/90 20180101; A23K 20/158 20160501; A23K 40/30 20160501; Y02P
20/145 20151101; C05B 15/00 20130101; A23K 10/22 20160501; A23B
4/02 20130101; Y02A 40/202 20180101; Y02A 40/20 20180101 |
International
Class: |
C05F 1/00 20060101
C05F001/00; C05B 17/00 20060101 C05B017/00; A22C 25/00 20060101
A22C025/00 |
Foreign Application Data
Date |
Code |
Application Number |
Oct 26, 2012 |
JP |
2012-236318 |
Dec 26, 2012 |
JP |
2012-282144 |
Claims
1. A fish processing method, comprising: a salting step of putting
salt on fish parts on a plate and leaving the fish parts with salt
on the plate; and a drying step of hanging or placing the fish
parts with salt on a net without exposing directly to sunlight and
placing the fish parts so that oil is dripped from the fish parts
with salt and evaporates right below the fish parts to surround the
fish parts.
2. The fish processing method according to claim 1, wherein a fish
carcass is obtained as the fish parts to be processed through
carving a meat from a fish, after the drying step, said fish
carcass is wrapped with an air-permeable sheet and left to stand,
and said fish carcass is processed to produce a fertilizer
containing nitrogen, phosphor, and potassium.
3. The fish processing method according to claim 1, wherein a fish
carcass is obtained as the fish parts to be processed through
carving a meat from a fish, after the drying step, said fish
carcass is placed on a non-air-permeable tray and left to stand,
and said fish carcass is processed to produce a fertilizer
containing an unsaturated fatty acid.
4. The fish processing method according to claim 1, wherein
internal organs of globefish are used as the fish parts to be
processed, and in the drying step, the internal organs of globefish
are placed in a dark place where there is no direct sunlight at all
so as to eliminate toxicity of globefish.
Description
BACKGROUND OF THE INVENTION AND RELATED ART STATEMENT
[0001] The present invention relates to a fish processing
method.
[0002] Conventionally, a fish meat is served for eating while fish
carcass (portions left after carving meat such as a head, a skin,
scales, collars, bones, and fins) are discarded.
[0003] Especially, in case of poisonous globefish such as tiger
puffer (Takifugu niphobles) and grass puffer (Takifugu rubripes), a
certain poison (mainly tetrodotoxin) is accumulated in internal
organs thereof. Therefore, is necessary to remove the internal
organs before being served for eating the fish meat, and the
internal organs are discarded (see Patent Reference, for
example).
[0004] Patent Reference: Japanese Patent Application Publication
No. 2008-241423
[0005] An object of the present invention is to provide a fish
processing method, so as to effectively use a fish carcass, which
is conventionally discarded, as a fertilizer, a livestock feed, or
the like.
[0006] Further objects and advantages of the present invention will
be apparent from the following description of the present
invention.
SUMMARY OF THE PRESENT INVENTION
[0007] In order to attain the objects described above, according to
a first aspect of the present invention, a fish processing method
includes a salting step of putting salt on fish parts on a plate
and leaving the fish parts with salt on the plate; and a drying
step of hanging or placing the fish parts with salt on a net
without exposing directly to sunlight and placing the fish parts so
that oil is dripped from the fish parts with salt and evaporates
right below the fish parts to surround the fish parts.
[0008] According to a second aspect of the present invention, a
fish carcass is obtained as the fish parts to be processed through
carving a meat from a fish. After the drying step, the fish carcass
is wrapped with an air-permeable sheet and left to stand. Then, the
fish carcass is processed to produce a fertilizer containing
nitrogen, phosphor, and potassium.
[0009] According to a third aspect of the present invention, a fish
carcass is obtained as the fish parts to be processed through
carving a meat from a fish. After the drying step, the fish carcass
is placed on a non-air-permeable tray and left to stand. Then, the
fish carcass is processed to produce a fertilizer containing an
unsaturated fatty acid.
[0010] According to a fourth aspect of the present invention,
internal organs of globefish are used as the fish parts to be
processed. In the drying step, the internal organs of globefish are
placed in a dark place where there is no direct sunlight at all, so
as to eliminate toxicity of globefish.
[0011] According to the first aspect of the present invention, the
method of processing the fish includes the salting step of putting
salt on fish parts on a plate and leaving the fish parts with salt
on the plate; and a drying step of hanging or placing the fish
parts with salt on a net without exposing directly to sunlight and
placing the fish parts so that oil is dripped from the fish parts
with salt and evaporates right below the fish parts to surround the
fish parts. Accordingly, it is possible to satisfactorily process
the fish parts without spoiling the fish parts.
[0012] According to the second aspect of the present invention,
fish carcass is obtained as the fish parts to be processed through
carving a meat from the fish. After the drying step, the fish
carcass is wrapped with the air-permeable sheet and left to stand.
Then, the fish carcass is processed to produce a fertilizer
containing nitrogen, phosphor, and potassium. Accordingly, it is
possible to effectively use the fish carcass.
[0013] According to a third aspect of the present invention, a fish
carcass is obtained as the fish parts to be processed through
carving a meat from the fish. After the drying step, the fish
carcass is placed on a non-air-permeable tray and left to stand.
Then, the fish carcass is processed to produce a fertilizer
containing an unsaturated fatty acid. Accordingly, it is possible
to effectively use the fish carcass.
[0014] According to a fourth aspect of the present invention,
internal organs of globefish are used as the fish parts to be
processed. In the drying step, the internal organs of globefish are
placed in a dark place where there is no direct sunlight at all, so
as to eliminate toxicity of globefish. As a result, it is possible
to effectively use the poisonous internal organs of globefish,
which are conventionally wasted, as a raw material of processed
good.
BRIEF DESCRIPTION OF THE DRAWINGS
[0015] FIG. 1 shows test results from chemical analysis (for
fertilizer use);
[0016] FIG. 2 shows test results from chemical analysis (for
livestock feed use);
[0017] FIG. 3 shows test results from chemical analysis (lactic
acid bacteria);
[0018] FIG. 4 shows test results from chemical analysis
(vegetable);
[0019] FIG. 5 shows test results from chemical analysis (for
comparison);
[0020] FIG. 6 shows test results from chemical analysis (grass
puffer); and
[0021] FIG. 7 shows test results from chemical analysis
(brown-backed toadfish)
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0022] Hereunder, detailed configuration of the present invention
will be described.
[0023] According to the present invention, a fish processing method
includes a salting step and a drying step.
[0024] In the salting step, fish parts are salted and left to stand
as is for at least one day or about a week (preferably a week). In
this salting step, the fish parts are sterilized with the salt and
moisture in the fish is replaced with the salt. As a result, the
fish parts are subjected to a dehydration process.
[0025] Here, as the fish parts, it is possible to use every sort of
fish meat or fish carcass (fish parts left after carving meat, such
as head, skin, scales, collars (parts under gill covers), fins, and
guts). Such fish parts are not limited to the ones separated from
other parts, but can be fish that only guts are removed
therefrom.
[0026] In the drying step, the fish parts after the salting step
are hanged (or placed on a net) while keeping the salt adhered
thereon and without letting them be exposed to direct sunlight. As
a result, oil dripped from the fish parts evaporates right under
the fish parts and covers the fish parts, while leaving them to
stand for a longer period of time than that of the salting step,
e.g., at least more than one week or about one month (preferably
one month). In this drying step, with action of the salt, it is
possible to satisfactorily let the moisture and the oil contained
in the fish drip (discharge). In addition, it is also possible to
prevent bacteria growth and pest contamination with action of the
oil dripped right under the fish parts.
[0027] Here, in the drying step, placing a reservoir right under
the fish parts being hanged, the oil and the water dripped from the
fish parts will be pooled therein. The supernatant of the fluid in
the reservoir, i.e., oil, becomes selectively evaporated at room
temperature, and the evaporated oil moves up to around the fish
parts right above the reservoir and surrounds them. This drying
step is preferably performed indoor, so as not to have the fish
parts be exposed to direct sunlight, without ventilation. The fish
parts may be wrapped with a sheet or other material that has
breathability and water permeability. The fish parts after the
drying step may be served as is for eating. Alternatively, it is
also possible to serve the fish parts after the drying step may be
subjected to a natural aging step by leaving the fish parts to
stand for a longer period than that of the drying step, for example
more than one month or about one year (preferably one year). After
that the aged fish parts may be served as a food material, a
fertilizer, or a livestock feed.
[0028] As a result, according to the present invention, it is
possible to satisfactorily process (dry) fish/fish parts without
spoiling. Moreover, the processed fish parts can be effectively
used as a food material, a fertilizer, a livestock feed, or the
like.
[0029] For example, according to the present invention, it is
possible to satisfactorily process fish carcass (parts left after
carving fish meat, such as head, skin, scales, collars, bones,
fins, and guts) to make processed fish. In addition, it is further
possible to produce a fertilizer, a livestock feed, or the like
containing the processed fish.
[0030] In other words, according to the present invention, fish
carcass left after carving fish meat is salted and left to stand as
is for a certain time period. Thereafter, the fish carcass is
hanged or placed on a net, while being in the salted state under
natural environment, so as to be subjected to repetitive
temperature changes, while avoiding exposure to direct sunlight,
for a certain time period. As a result, it is possible to produce
processed fish to serve as food, a fertilizer, or a livestock
feed.
[0031] For the fish to use herein, for example, Japanese amberjack
or yellowtail amberjack may be used. While fish is fresh without
freezing, meat is removed from the fish (carcass preparation
step).
[0032] Thereafter, the fish body left after carving the meat in the
carcass preparation step is dismantled into parts, i.e., head,
skin, scales, collars, bones, fins, and guts (dismantling
process).
[0033] Here, the carcass preparation step and the dismantling step
may be separately performed. More specifically, it is possible to
dismantle fish parts after the carcass preparation step (removing
only meat from the fish) as described above. Alternatively, it is
also possible to perform the carcass preparation step and the
dismantling step at once, by removing meat while dismantling the
fish into meat, head, skin, scales, collars, fins, and guts.
Moreover, fish carcass produced from factories that process fish to
serve for eating may be also used.
[0034] Next, each fish carcass obtained from the precedent
dismantling step is placed in powdered salt so as to cover the
surface with salt (salting preparation step).
[0035] Then, while keeping the fish carcass salted as in the
salting preparation step, the fish carcass is left to stand for a
certain time period, at least one day or about a week (preferably
one week) (salting step).
[0036] Applying salt over the surfaces of the fish carcass obtained
from the dismantling step, it is possible to satisfactorily
disinfecting the fish carcass and to prevent bacteria growth
therein.
[0037] After that, the fish carcass after the salting step is
hanged in natural environment where temperature repeatedly changes,
while keeping the salt on their surfaces. For example, the fish
carcass may be hanged or placed on a net in a mountain where
naturally woods grow, avoiding direct sunlight, so as to leave to
stand for a certain time period, at least one week or about one
month (preferably one month) (drying step).
[0038] Here, in the drying step, the fish carcass with the salt
adhered on its surface is wrapped with a sheet such as fabric,
which has water permeability and finer mesh size than particle
sizes of the powdered salt.
[0039] Thereafter, the fish carcass is left to stand during a
length of time period to be subjected to repeated temperature
changes, for example, for at least one month or about one year
(preferably one year) (natural aging step). At this time, the fish
carcass is left to stand so as to be covered with the oil that is
dripped from the fish carcass and evaporated right under the fish
parts to surround the fish carcass.
[0040] As a result, leaving the fish carcass hanged while being
coated with the salt on the surface, it is possible to
satisfactorily have the moisture and/or oil contained in the fish
carcass be dripped (discharged). Moreover, the fish carcass is left
to stand for a length of time period so as to be subjected to
temperature changes in natural environment where temperature
changes repeatedly occur. Therefore, lactic acid bacteria being
resistant against salt under the natural environment propagate by
the temperature exchange, and make the fish carcass be processed to
contain lactic acid bacteria. Especially when the fish carcass is
wrapped with a water-permeable sheet and then left to stand, it is
possible to prevent the salt from falling (discharging) from the
surfaces, and also to prevent losing (discharging) nutrients
(nitrogen, phosphor, potassium, unsaturated fatty acid, lactic
acid, etc.) with moisture and oil therefrom. Here, placing a
reservoir to hold water and oil contents dripped from the fish
carcass hanged right thereabove, it is possible to prevent
bacterial growth and pest contamination.
[0041] The resultant processed fish can be served for eating as is,
or may be used as a raw material of a fertilizer or a livestock
feed.
[0042] For example, in the natural aging step, the fish carcass
after the drying step may be wrapped with a air-permeable sheet
such as a palm husk and then left to stand. As a result, it is
possible to produce a fertilizer containing nitrogen, phosphor, and
potassium (see FIG. 1).
[0043] In addition, in the natural aging step, the fish carcass in
the drying step can be placed on a non-water-permeable tray and
then left to stand. As a result, it is possible to produce a
livestock feed that contains unsaturated fatty acid (see FIG. 2).
Here, the fish carcass may be shredded to be minced.
[0044] As an example, in case of processed fish, which was
subjected to one week of the salting step and one year of the
drying step, the analytical results show that it contained a large
amount of nutrients, 5,600 mg/100 g of nitrogen, 1,900 mg/100 g of
phosphor, and 330 mg/100 g of potassium as shown in FIG. 1. In
addition, the analytical results show that it contained a large
amount of livestock feed contents, 2,739 mg/100 g of palmitoleic
acid, 6,373 mg/100 g of oleic acid, 1,432 mg/100 g of eicosenoic
acid, 222 mg/100 g of tetracosenoic acid (1,076 mg/100 g of
monovalent unsaturated fatty acid), 1,360 mg/100 g of linoleic
acid, 280 mg/100 g of .alpha.-linolenic acid, 516 mg/100 g of
eicosadienoic acid, 369 mg/100 g of eicosatetraenoic acid, 514
mg/100 g of arachidonic acid, 2,341 mg/100 g of eicosapentaenoic
acid, 136 mg/100 g of docosapentaenoic acid, 3,969 mg/100 g of
docosahexaenoic acid (9,485 mg/100 g of polyvalent unsaturated
fatty acid) as shown in FIG. 2. In addition, growth of lactic acid
bacteria (370 pieces/g) was confirmed as shown in FIG. 3
[0045] From those results, it was confirmed that it is possible to
effectively use the processed fish as a raw material of a
fertilizer or a livestock feed.
[0046] Furthermore, using the processed fish, cucumber was grown.
As shown in FIG. 4, the cucumber contained 240 pieces/g of lactic
acid bacteria. Therefore, it was confirmed that the processed fish
can be used as a fertilizer to produce vegetables containing lactic
acid.
[0047] Here, the fish carcass contained 370 pieces/g of lactic acid
bacteria as a whole in average, but the content of lactic acid
bacteria varied among parts. More specifically, the head contained
510 pieces/g, the skin contained 170,000 pieces/g, the collars
contained 23,000 pieces/g, the bones contained 1,000 pieces/g, and
the scales, the fins, and the guts contained lactic acid bacteria
in an amount of not greater than 300 pieces/g. Therefore, selecting
the parts to use, such as using only the skin or using the skin in
combination with the collars, it is possible to make the processed
fish and the livestock feed produced therefrom contain lactic acid
bacteria in a large amount.
[0048] As described above, according to the present invention, the
fish carcass left after carving fish meat is salted and left to
stand in the state for a certain time period. Then, under natural
environment, where temperature repeatedly changes, the fish carcass
with salt kept adhered are hanged or placed on a net, avoiding
direct sunlight, and are left to stand for a certain time period.
As a result, the processed fish is made and then can be used to
produce a fertilizer or s livestock feed, which contains the
processed fish.
[0049] As a result, it is possible to keep the fertilizer contents
such as nitrogen, phosphor, and potassium and/or feed contents such
as unsaturated fatty acids therein in a large amount. In addition,
it is possible to effectively use the fish carcass, which is
conventionally wasted, as processed fish, a fertilizer, or a
livestock feed.
[0050] Furthermore, according to the present invention, it is
possible to produce processed food by processing poisonous guts of
globefish to eliminate the toxicity thereof and serve them for
eating.
[0051] More specifically, according to the present invention, guts
are removed from globefish, and then salted. The salted guts are
left to stand for a certain time period. Then, under natural
environment, where temperature repeatedly changes, the guts are
hanged or placed on a net, while avoiding direct sunlight and
keeping the salt thereon. As a result, the guts can be served for
eating as processed food.
[0052] Such globefish having poisonous guts includes, for example,
tiger puffer (Takifugu rubripes), grass puffer (Takifugu niphoble),
brown-backed toadfish (Laocephalus wheeleri), or the like. Guts are
first removed from the globefish as is fresh without freezing (guts
removal step).
[0053] Then, the guts removed from globefish in the guts removal
step are placed in powdered salt to have their surfaces coated with
the salt (salt coating step). Here, the salt may not be applied
only on the guts surfaces, but also may be applied to fill inside
the guts.
[0054] Thereafter, while being in such salted state as in the
salting step, the guts are left to stand for a certain time period,
at least one day or about one week (preferably one week) (salting
step).
[0055] As a result of salting the surfaces of the globefish' guts,
it is possible to satisfactorily sterilize the guts and prevent
bacterial growth.
[0056] Thereafter, the salted internal organs of globefish obtained
in the salting step are hanged or placed on a net under natural
environment where temperature repeatedly changes, for example, in a
mountain where naturally woods grow and there is no direct sunlight
at all, and are left to stand for a certain time period, at least
one week or about one month (preferably one month) (drying
step).
[0057] Here, in the drying step, the internal organs of globefish
having salt adhered thereon are wrapped with a water-permeable
sheet, such as fabric, having finer mesh size than particle sizes
of the powdered salt.
[0058] Then, the guts are left to stand for a certain time period
so as to be subjected to repeated temperature changes, for example,
at least one month or about one year (preferably one year) (natural
aging step). In this step, the guts are also hanged or placed on a
net in dark place where there is no direct sunlight at all. Here,
this natural aging step will be repeated until the toxicity of the
guts is eliminated.
[0059] Accordingly, hanging the internal organs of globefish to
leave to stand while keeping the salt on their surfaces, it is
possible to satisfactorily have water and oil inside the internal
organs of globefish drip (discharge) therefrom. In addition,
leaving the guts in the natural environment where temperature
repeatedly changes for a period so as to be subjected to
temperature changes, lactic acid bacteria having resistance against
salt can grow by the temperature changes. Therefore, the resultant
processed fish can contain lactic acid bacteria. Especially, when
the internal organs of globefish are wrapped with a sheet having
water permeability, it is possible to prevent salt coming off from
the guts' surfaces, and also prevent nutrients (nitrogen, phosphor,
potassium, unsaturated fatty acid, lactic acid, and so on) from
dripping (discharging) therefrom with water and oil contents. Here,
if a reservoir is placed to hold the water and oil dripped from the
internal organs of globefish hanged right thereabove, it is
possible to prevent bacteria growth and pest contamination by
evaporation of the oil and surrounding the guts with the evaporated
oil.
[0060] Thereafter, the produced processed food does not contain the
toxicity and can be served as is for eating.
[0061] As an example, analytical test was conducted on processed
food, which was subjected to one week of the salting step and one
year of the natural aging step. As a result, as shown in FIG. 5,
when the guts of grass puffer were processed by adhering Japanese
mugwort thereon, the toxin of the grass puffer was detected. On the
other hand, however, the toxin of the globefish was not detected
from the grass puffer in FIG. 6 and also was not detected from the
brown-backed toadfish as shown in FIG. 7.
[0062] As can be understood from the results, the toxin of the
globefish that was covered with the Japanese mugwort was not
eliminated from the guts and was detected. However, the toxin of
the processed internal organs of globefish was processed together
with the guts and was not detected thereafter. Therefore, the guts
processed according to the present invention can be served to
eat.
[0063] As described above, according to the present invention, the
poisonous guts of globefish are salted and left to stand as is for
a certain time period, and then hanged or placed on a net in
natural environment so as to be subjected to repeated temperature
changes, while avoiding exposure to direct sunlight and keeping the
salt on the surfaces.
[0064] The processed guts obtained this way did not exhibit the
globefish's toxicity and can be served for eating. Therefore,
according to the present invention, it is achievable to effectively
use internal organs of globefish, which are conventionally wasted,
as a raw material of processed food.
[0065] The disclosures of Japanese Patent Applications No.
2012-236318, filed on Oct. 26, 2012, and No. 2012-282144, filed on
Dec. 26, 2012, are incorporated in the application by
reference.
[0066] While the present invention has been explained with
reference to the specific embodiments of the present invention, the
explanation is illustrative and the present invention is limited
only by the appended claims.
* * * * *